Cream Of Yam And Spinach Soup

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 red pepper, seeded and chopped
• 2 tablespoons minced garlic
• 1 cup all-purpose flour
• 3 (14 ounce) cans vegetarian broth
• 3 cups fresh yams, large dice
• 1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
• 2 cups skim milk
• 1/2 cup sliced green onion stems
• salt and pepper

1. In a large heavy pot, heat olive oil to medium-high, and cook onion, celery, red bell pepper and garlic until the vegetables are tender, about 5-7 minutes.
2. Whisk in the flour and gradually add the broth, whisking until soup is blended.
3. Add the yams and bring to a boil, cover and reduce the heat to low, or a slow simmer. Cook approximately 20 minutes or until the potatoes are very tender.
4. Add the spinach, milk, green onions, salt and pepper (I didn't measure, but guesstimate that I used between 1/2 and 3/4 teaspoons salt).
5. Turn the heat back up to medium. Cook until spinach is wilted and soup well heated and thickened, about 5 minutes.
6. Hope you enjoy!

olive oil, onion, celery, red pepper, garlic, flour, vegetarian broth, fresh yams, fresh spinach leaves, milk, onion stems, salt

Taken from www.food.com/recipe/cream-of-yam-and-spinach-soup-200113 (may not work)